Green Goddess Potato Salad

In anticipation of spring and all the wonderful vegetables, herbs and flavors re-emerging from the earth. Here’s a recipe for a green goddess potato salad that’s bursting with freshness. Make my green goddess dressing and marry that with new potatoes, asparagus, arugula and soft eggs — heaven!

Green Goddess Potato Salad

There’s nothing quite like a waxy potato enveloped in a velvety dressing and paired with fresh veggies. While I love all potato salads (looking at you, pre-made section at Ralph’s), I err towards a German potato salad. It’s got brighter vinegary notes. This green goddess potato salad takes a lighter approach to potato salad. With some of the vinegared flavors of a German potato salad but with the veggie and herb notes dialed up to 11. It also uses my green goddess dressing recipe!

Before you start your green goddess potato salad

I have a couple of hacks for you in making this green goddess potato salad. First, flexing your #knifeskills, cut the potato into equal sized 1″ cubes — this will make it so the potatoes cook evenly.

Then, to cook the potatoes and the eggs, throw them all in salted boiling water AT THE SAME DAMN TIME — they will both take exactly 8 minutes to cook. MULTITASKING!

When you take the eggs and potatoes out of the water, keep the water on – throw the asparagus in for about 2 minutes to blanch them.

Toss the potatoes, asparagus, arugula, eggs in some green goddess dressing and have yourself a snack.

Green Goddess Potato Salad

Mimi Newman
This green goddess potato salad is bursting with freshness. With new potatoes, asparagus, arugula and soft eggs, it’s heaven!
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Side dishes
Cuisine plant based, Seasonal, Whole30
Servings 8 cups
Calories 154 kcal


  • 2 lbs potatoes – small new potatoes or large waxy potatoes, diced into even 1″ cubes
  • 4 eggs
  • 1 bunch asparagus
  • 2 tablespoons apple cider vinegar
  • 1 handful arugula
  • 1/2 cup green goddess dressing
  • pickled shallots


  • Start with the thing that needs to sit and chill while you cook. Make the 
    quick pickled shallots, slice a shallot thinly with a mandoline, and cover with apple cider vinegar, a pinch of salt, and a pinch of sugar. let it sit while you work.
  • Prep a pot of salted water and bring to a rolling boil. Prep an ice bath for the eggs off to the side. 
  • Cook the potatoes and eggs at the same time for 8 minutes in the boiling water. When done, throw the eggs into the ice bath and transfer potatoes into a large bowl. Toss the potatoes with a bit of apple cider vinegar. 
  • With the water still on, blanch asparagus for about 2 minutes, then throw into the ice bath to shock them to stop the cooking. Pull them out and let them air-dry when they’re cold to the touch. 
  • Chop arugula, peel and chop eggs, and then combine everything – potatoes, arugula, eggs, asparagus, green goddess dressing, and season to taste. 
  • Enjoy!


Serving: 4ozCalories: 154kcalCarbohydrates: 22gProtein: 7gFat: 5gSaturated Fat: 1gCholesterol: 82mgSodium: 55mgPotassium: 760mgFiber: 4gSugar: 3gVitamin A: 639IUVitamin C: 15mgCalcium: 43mgIron: 3mg
Keyword green goddess potato salad, Healthy potato salad, whole30 potato salad
Tried this recipe?Let us know how it was!